Milkweed Flower Jelly
Milkweed flower jelly captures the sweet, honey-like fragrance of summer milkweed blossoms in a delicate, pale pink jelly. A unique foraged preserve with subtle floral flavor.
Servings: 48 servings (makes 5 to 6 half pint jars)
Equipment
- Canning Jars, Lids and Bands
Ingredients
For the Milkweed Infusion
- 2 cups milkweed flower clusters loosely packed, from common milkweed / Asclepias syriaca
- 4 cups water
For the Jelly
- 4 cups milkweed infusion strained
- 1/4 cup bottled lemon juice or 1 teaspoon citric acid
- 1 box powdered pectin 1.75 oz, such as Sure-Jell or Ball Classic, or 6 Tbsp bulk
- 5 cups granulated sugar
Instructions
- Gently rinse the milkweed flowers to remove insects. Place in a heatproof bowl or jar, pour the boiling water over them, and press to submerge. Cover and steep at least 2 hours at room temperature, or overnight in the refrigerator for stronger flavor and color.
- Strain through a fine mesh strainer or cheesecloth, pressing gently, and discard the spent flowers. Measure the infusion, adding a little water or apple juice if needed to reach the full amount called for.
- Pour the infusion into a large, deep saucepan and add the lemon juice. Whisk in the powdered pectin until dissolved, then bring to a full rolling boil over high heat, stirring constantly.
- Add the sugar all at once, stirring to dissolve. Return to a full rolling boil and boil hard for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.
- Ladle hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rims, center lids, and apply bands fingertip tight.
- Process in a boiling water bath for 10 minutes, adjusting for altitude. Turn off the heat and let jars stand 5 minutes, then cool undisturbed 12 to 24 hours before checking seals.
Notes
Identify Carefully: Be absolutely certain of your plant identification before harvesting. Common milkweed (Asclepias syriaca) has distinctive opposite leaves, milky sap, and clustered pink-purple flowers. Dogbane is a toxic look-alike. If you're not 100% confident, don't harvest.
Harvesting Tips: Harvest when the flowers are fully open and at peak fragrance, usually early to mid-summer. Take only what you need and leave plenty for pollinators, especially monarch butterflies.
Use Bottled Juice: Bottled lemon juice has a steady acidity, and that acidity is what keeps this jelly safe to can. Use the full amount and don't cut it back. Citric acid works as a substitute at 1 teaspoon for the 1/4 cup of lemon juice.
Color Variation: The finished jelly ranges from pale pink to deeper rose depending on the flowers. Darker flowers produce a more deeply colored jelly.
Storage: Sealed, processed jars keep on the pantry shelf for 12 to 18 months. Without canning, store in the refrigerator a few weeks or the freezer up to 6 months. Refrigerate after opening.
Altitude Adjustments: 0 to 6,000 feet: 10 minutes. Above 6,000 feet: 15 minutes.
Nutrition
Serving: 1Tbsp | Calories: 84kcal | Carbohydrates: 22g | Protein: 0.01g | Fat: 0.1g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.1g | Sugar: 21g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.04mg